Description
This Chicken and Ham Stromboli features a savory filling of tender chicken, diced ham, and melted Swiss cheese, all encased in a golden, flaky crust. It’s an ideal dish for family dinners or as a crowd-pleasing appetizer at parties. Enjoy it warm, sliced, and garnished with fresh parsley!
Ingredients
Scale
- 1 pound of boneless, skinless chicken breasts
- 1 cup of cooked ham, diced
- 1 cup of Swiss cheese, shredded
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of paprika
- Salt and pepper to taste
- 1 tablespoon of olive oil
- 1 package of pizza dough (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- 1 tablespoon of fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice the chicken breasts into thin strips, about 1/2 inch thick.
- Heat olive oil in a large skillet over medium heat. Add the chicken strips and season with garlic powder, onion powder, paprika, salt, and pepper.
- Cook the chicken for 5-7 minutes until cooked through and no longer pink. Remove from heat and let cool.
- If using store-bought dough, let it sit at room temperature for 10-15 minutes.
- For homemade dough, mix 2 cups of all-purpose flour, 1 packet of instant yeast, 1 teaspoon of salt, and 3/4 cup of warm water. Knead for 5 minutes until smooth, then let rise for 30 minutes.
- Roll out the dough into a rectangle, about 12×16 inches and 1/4 inch thick.
- Lay the cooked chicken strips evenly across the center of the dough.
- Sprinkle the diced ham over the chicken, followed by the shredded Swiss cheese, leaving about an inch of space around the edges.
- Roll the dough tightly from one long edge over the filling, tucking it in as you go.
- Pinch the edges to seal and fold the ends to prevent filling from escaping.
- Place the rolled Stromboli seam-side down on a parchment-lined baking sheet.
- Make a few diagonal slits on top to allow steam to escape.
- Brush the top with the beaten egg for a golden finish.
- Bake for 25-30 minutes until golden brown and the internal temperature reaches 165°F (74°C).
- Let the Stromboli cool for 5-10 minutes before slicing.
- Cut into 1-2 inch thick slices and serve warm, garnished with fresh parsley.
Notes
- Feel free to customize the filling with your favorite ingredients, such as different cheeses or vegetables.
- Serve with marinara sauce for dipping if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes